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Wed, Oct. 23

Senior Menus for the week of Monday, Aug. 13 to Friday, Aug. 17:

Senior Menus for the week of Monday, August 13 to Friday, August 17:

Prescott Meals-on-Wheels serves from 11:15 a.m. to 12:45 p.m. at 1280 E. Rosser St., Prescott; 445-7630. Menus subject to change.

Monday: Chicken-fried steak with gravy, mashed potatoes, seasoned carrots, cucumber and watermelon salad, oranges and whole wheat bread.

Tuesday: Herbed pork chop, rice pilaf, steamed broccoli, 3-bean salad, mandarin oranges and whole wheat bread.

Wednesday: Oven breaded fish, mashed sweet potatoes, green bean medley, coleslaw, fruit salad with dressing and whole wheat bread.

Thursday: Beef steak with gravy, roasted red potato, veggie medley, veggie salad, grapes and whole wheat bread.

Friday: Pasta bake with Italian sausage, Tuscany veggies, garlic toast, sugar snap pea salad and ice cream social.

Prescott Valley Senior Nutrition Program serves from 11 a.m. to 12:30 p.m. Monday through Friday at 9360 E. Manzanita Circle, Prescott Valley; 772-3337, Menus subject to change.

Monday: Cobb salad supreme and fruit pie with whip cream.

Tuesday: Quiche with ham, veggies and bacon, coleslaw, steamed vegetables and fruit cobbler with ice cream.

Wednesday: Chicken pot pie with diced chicken, potatoes, vegetables and sauce, steamed beets, fruit compote and cookie.

Thursday: Meatloaf, southwest salad, mashed potatoes with beef gravy, glazed carrots, cake and ice cream.

Friday: Tuna casserole with peas and carrots, steamed spinach and fruit cobbler with ice cream.

Chino Valley Senior Center Nutrition Program, 1021 W. Butterfield 636-9114 serves from 11:30 a.m. – 12:30 p.m. Monday through Thursday. Menus subject to change.

Monday: Swedish meatballs, sour cream, gravy egg noodles, green beans, sweet carrots, mixed greens salad and melon.

Tuesday: Beef tacos, Mexicorn, cheese crisp, fresh salsa, pinto beans and custard pie.

Wednesday: Corned beef and cabbage, boiled potatoes, butternut squash, seasoned broccoli and applesauce.

Thursday: Creamy chicken in puff pastry, mixed vegetables, sliced tomatoes, biscuits, Waldorf salad.

Friday: Stuffed fish rolls (broccoli, onion, parmesan, lemon, butter), mushroom risotto, chuckwagon corn, coleslaw, wheat roll and peaches and berries.

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